lorien's Profile
Basmati rice like at indian restaurants
Thanks for the tips. I don't think I'll bother with the food coloring, since it's flavorless. I'll let you know how it goes.
Basmati rice like at indian restaurants
I'm throwing together an indian meal for Christmas, and have everything planned except the rice. Does anyone know how to make that subtly flavored basmati rice with flecks of red/yellow like what you get in a restaurant?
Looking for pomegranates
There are a large selection of amazing pomegranates at Monterey Market in Berkeley.
Bacon in French cooking
I'm beginning my foray into French cooking, and I notice many recipes, such as beef bourguignon, call for bacon. It seems unlikely that they mean the slimy salty stuff that Americans eat (sorry if I'm hurting any bacony feelings). Should I use back bacon or pancetta instead?
Hopefully someone can offer some wisdom about choosing and buying bacon to cook with. I live in California and have access to a decent butcher, fwiw.
How high should a corkage fee be? (split from San Francisco board)
Oy, so much consternation! I love the Slanted Door, and I also love Vietnamese food (including what I ate in Vietnam). I think "authenticity" has a place, but that's not TSD's goal. Also, even in Hanoi and Saigon, the chefs are experimenting with new food ideas. Is there anyone here who says their food can't be called Vietnamese?
What I really wanted to post about: When at TSD, order beer. Their selection is good and goes with the food quite well and is much cheaper than wine. Problem solved.
